Cut pumpkins in half and scoop out seeds and stringy fibers ( you can save the seeds for roasting). Brush cavity of pumpkins with 1 -2 tablespoons olive oil and sprinkle with salt and pepper, place on baking sheet cut-side down and bake for 50 minutes, until soft. Once pumpkins have cooled down, peel and slice into cubes.

In a large, heavy pot, melt the butter with 2 tablespoons olive oil over medium-high heat. Add the onions, leek, bay leaves, the remaining teaspoon of salt and white pepper. Sauté leeks and onions until soft and golden, add pumpkin and sugar. Cook, stirring, pumpkin and onions for about 8 to 10 minutes.

Add the chicken broth, herbs and wine. Stir to mix. Bring to a boil, and then reduce the heat to medium and cook, uncovered, for 20 to 25 minutes, or until pumpkin is tender and broth is just beginning to thicken slightly. Once the pumpkin is tender, remove bay leaves and herb sprigs; puree the soup using an immersion blender.

Garnish soup with cheese and serve with crusty bread or Gruyere croutons.

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Meet Jodi Abel

Jodi Abel is a self-taught chef, author and team building expert, residing in La Jolla, California. When she’s not sharing her love of food with her guests at Lajollacooks4u, she’s cooking her way around the world to bring exciting new farm-to-table recipes home to California.
To learn more about Lajollacooks4u, visit www.Lajollacooks4u.com.

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